When I found out this May that June is the National Iced Tea Month, I couldn't believe it. Is it a true holiday for tea lovers or is it a dream of tea lovers?
Anyway, as one of the tea lovers, I followed a suggestion I read somewhere to celebrate it with new twists on an old favorite: raspberry iced tea! Why not?
I usually am a traditional Chinese tea drinker. I enjoy tea the Chinese way. In other words, I like to drink tea hot, or steep it hot and then cool it down if the weather is already hot enough. And I like loose leaf tea better than bagged teas. However, the raspberry tea with ice hit me with refreshing taste. It stretched my tea repertoire.
The following is the recipe I enjoyed and modified according to my Chinese taste.
Chinese Raspberry Iced Tea
Water: 1/2 gallon
Green tea leaves: 2 Tsb, or you may use 3 tea bags of your choice. Use one if you like lighter tea flavors.
Raspberries: 1 cup, fresh or frozen
Sugar: 1/5 cup. You may add more sugar if you prefer it to be sweeter
Powdered lemonade mix: 1/4 cup, or 2 fresh lemons ( This is optional. I used it a few times, then went without it. It was fine with me. The mix of the green tea and raspberries is delicious.)
Ice cubes: as needed
Bring the water to a boil in a large pot, put in raspberries and sugar.
Steep 3 to 5 minutes.
Turn off the heat and stir in the lemonade mix until dissolved, or squeeze in the lemon juice from your fresh lemons.
When the water temperature lowers to about 80 degree Fahrenheit, stir in green tea leaves or tea bags. Wait for about 5 minutes.
Pour tea (liquid part) into glass pitchers or into cups. Add ice as desired. You may wait until it cools and refrigerate it.